Sentences with phrase «little about the flour»

Let's talk a little about the flour's I have used in this loaf.

Not exact matches

I replaced the raw cacao with cocoa powder, using about 6 tablespoons, and used a little less flour to compensate.

But I just added a little more buckwheat flour, baked them for about 27 min and they taste great, although not as «fluffy» as I had imagined.

This time you'll fill the jar half full with flour, add a little sugar if desired, crack in the egg, but only add enough milk to take you to 3/4 of the way up the jar... you can even teach your kids about maths while making these!

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Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.

Turn dough out onto a lightly floured surface and knead using a dough scraper to help lift it until it becomes smooth, about 2 or 3 minutes, trying not to add too much more flour (the dough needs a little extra moisture for the wheat to absorb).

Let me briefly tell you what little I know about spelt flour.

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes.

It helps bind the filling together a little, but so does the flour, so if you can't find Ener - G, don't worry about it.

2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg

In the end, I added a little bit more coconut flour and poured the batter into a greased 9 x 13 pan, baked in the oven at about 350 degrees for approximately 30 minutes or until it was set.

If you find that yours is a little tough to handle, even with tapioca - floured hands, do freeze the dough for about 10 minutes, though.

I've used this type of flour since I started blogging in 2010 and since I often get questions about it, it's a whole wheat flour that's made to look and taste a little more like white flour.

One little secret about these soft and chewy paleo ginger molasses cookies, is that I never planned to make them with coconut flour — it was supposed to be almond all the way.

I know very little about healthy flours and baking with them..

I spied these little guys at TJ's today and didn't feel guilty about spending the dough [haha] on store - bought treats after the cashier raved about them: 100 % whole wheat flour, oats & walnuts = 3 g fiber / serving.

If anyone is looking to do the same, I used buckwheat for the rye, and brown rice and coconut flours for the all - purpose / ww (not respectively — but still significantly less coconut than rice), and cut back a little bit on the flour and added about 2 T cornstarch.

But what amazes me most about these little puppies is that despite their lack of flour, baking soda / powder, butter and refined sugars, they puff up beautifully as though they were... yes, almost a customary cookie.

When lard has coated the flour and bits of lard are about the size of peas, slowly add the water in a stream, enough to moisten the dough (you might need a little more water).

Roll the pastry out on a lightly floured work surface a little thicker than 1 / 8th of an inch, then cut out rounds about 3 1/2 inches wide.

If you are new to my blog, I will mention here that I do grind all my own flour (my husband calls me the little ten hen), it sounds like madness, I know, but I have this awesome fancy grinder that is so fast I think I only add about an extra minute (and in that I am including the time it takes to walk over to my grain buckets, remove the lids and scoop out the grain with the actual grinding time) to my baking times and we get this amazing, fresh flour.

Today I am guest posting and talking a little bit about my current obsession (which has lasted quite some time now)... this obsession is coconut flour!

I would love to try my hand at this bread, but I'm a little worried about the arrowroot flour.

, and approx 5 cups flour) works perfectly if I add the yeast to the water, salt, oil and sugar, then let that proof for about 5 minutes (until the yeast is bubbly), then add my flour, keeping it a little sticky.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I would bake them a little less time next time and would use an All Fruit Preserves, which since these are pretty healthy with bran and whole wheat flour, I wish I would have done so, but didn't think about it until it was too late, so I used Smucker's Raspberry Preserves — great tasting, but the number two ingredient is high fructose corn syrup.

Sprinkle a little flour onto your surface and roll out the chilled dough to about ⅛ inch thick.

Then with a little more flour roll the balls slightly flat and leave to rise covered on baking trays lined with non-stick paper for about 1 1/2 hours until doubled in size.

Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the dough feels too sticky and not like a rollable cookie dough I'll sieve in a little more flour.

Mold the dough ball into a disk and roll out on a little flour to about one inch thick.

280g (about 2 and 1/4 cups) plain flour, and have a little bowl with some extra flour set aside for sprinkling later on (sub: half white and half whole - wheat, or use a gluten - free flour such as coconut or rice)

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium - high heat.

But I hate waste so after learning a little more about this flour, especially about how thirsty it is.

Sprinkle a clean countertop with a little flour and roll out the pâte brisée from the center outward, rotating occasionally, until the dough is about 11 inches in diameter (a little larger than your skillet) and 1/4 - inch thick.

Nothing in the recipe about folding, but if the butter is cut or rubbed into the flour like you would for pie dough, it does cause the layer separation you can see a little of in my photo.

I'm not really sure about the flours but I guess it's possible...??? I wonder if it would help if you baked them a little longer?

I read with interest the recommendations in the KAF catalog about the plus to using a little potato flour when making bread.

I made a couple of changes: Added a little cinnamon / sugar mix to the apples, for the topping I substituted 1/2 cup of rolled oats for 1/2 cup of flour and added about 1/3 cup roasted, chopped pecans.

And I'm curious about it, because it is a way to get to know little used flours and learn about their unique properties.

1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites if using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA — for more Tomato Basil Bread!)

What I have found fascinating about this type of flour is that very little of it is needed while baking.

Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch.

Cut into about 10 equally sized portions and form into neat little balls, before letting them rest — sprinkled with flour, covered with a kitchen towel — once more for at least 30 minutes.

I was a little hesitant about using oat flour but the resulting waffles are pretty delicious, soft and naturally gluten - free.

Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and gently roll out the dough to a depth of about 4 cm.

Add a piece of parchment paper to a flat surface, sprinkle with a little all - purpose flour, add the ball of dough on top, cut into 3 evenly sized pieces and shape each piece into a ball, then flatten each one out, you want a circular design that is about 1/8 of an inch in thickness